This rhubarb jam recipe, is the easiest ever! Not only that, if you’re a rhubarb lover, this is the jam for you! There’s none of that pesky ginger (or even strawberries) to mask one of the best flavors in the world.
Rhubarb jam will make you a fan of rhubarb, if you are yet to be sold on this pink stalked vegetable. If I had to choose, rhubarb is definitely one of my top 10 foods/flavors.
As an Amazon Associate I earn from qualifying purchases. Disclosure: I received rhubarb from Frieda’s Produce with no strings attached. I am disclosing this in accordance with FTC regulations.
Maybe it’s because it’s something I absolutely loved as a child. (FYI, it is not a fruit, but a vegetable.) In Scotland, my mother grew rhubarb in our garden, then she’d pull a stalk for me, cut off the leaf, and wash it. Then she’d give it to me (as is) with a little sugar to dip it in. I still love rhubarb this way!
A few weeks ago, after not being able to find rhubarb in the grocery store where I most often find it, I almost gave up all hope. I thought it was another year without rhubarb and I was so very sad. But then I thought about Frieda’s Produce. I took a chance and contacted my friend Oakley who told me that they had some rhubarb coming in, but it was all spoken for. (Insert tears.)
But wait, there was more–yes, more rhubarb coming in! A 20 lb box, she said, and asked how much I wanted. I said, “I’ll take whatever you want to give me!”, meaning that I’d be happy with just one pound at that point. However, the next message floored me: “20 lbs it is then!”
OMG, you have NO idea how happy I was! This photo is from the last time Frieda’s sent me rhubarb! #happygirl
The rhubarb arrived and it was absolutely perfect!
I froze some, made some compote, some tarts, and even some dried rhubarb chips, thanks to my friend Jill at Mad About Macarons. I highly recommend making these as they are simply marvelous! Everyone who tasted them fell in love with them.
Back to the jam: I used natural pectin in this recipe as it’s so much easier than messing with citrus pits and waiting, and that whole lengthy process. This has been one of the best jams I’ve ever made. I sent a little to my parents and my mother flipped (that’s huge)!
Rhubarb crumble ice cream is a dream!
Frieda’s carries so much specialized fruit and produce that you might not be able to find elsewhere! It’s a great site to expand your horizons for specialty produce!
Easiest Rhubarb Jam Recipe
Recipe loosely based on Sure-Jell’s basic jam recipe Makes about 8, 8 oz jars
FULL PRINTABLE RECIPE BELOW
- lemon juice
- natural pectin
Special equipment: clean jam jars with lids.
Put a saucer in the freezer.
Heat rhubarb and lemon juice over medium heat.
Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals when dripped onto the saucer from the freezer.
Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars using a wide-mouth funnel and close immediately. Process in a water bath if you want to follow the FDA regulations for jam-making.
You can let otherwise, let the jars cool and then keep them in the fridge if you’re concerned about them sealing properly. Each jar should make a pop, and the middle of the lid will be concave once sealed.
Then all there is to do is reap the rewards of the easiest rhubarb jam recipe, ever! Try making no knead bread to put the jam on. You’ll be in heaven!
If only you could smell this, too!
Sooooo good. And the color is absolutely stunning!
And if you’re really willing to live dangerously, this incredibly delectable rhubarb and custard cake recipe is yours to try, from Emma at Mason Kitchen! I’m dying to make it, but have to wait until this heat wave ends!
- 4 lbs rhubarb, chopped
- 4 lbs sugar
- 3 tbsp lemon juice
- 1 (1.75oz) packet natural pectin
- Put a saucer in the freezer.
- Heat rhubarb and lemon juice over medium heat.
- Increase the heat and boil for 10 minutes. Add pectin and boil for another 10 minutes.
- Now add the sugar and boil for another 15 to 20 minutes, or until a little jam congeals on the saucer (from the freezer).
- Boil some water to rinse the jars and lids just before filling them. Pour hot jam into the jars and close immediately.
- You can let the jars cool and keep in the fridge or process them so that they're safely sealed.
Nutrition Information:Yield: 50 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 15Cholesterol: 0mgSodium: 0mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 0g
Don’t miss another post! Sign up for my free subscription.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.